• Coriander seed – 200 gm
• Whole Urad dal – 4 tsp
• Channa dal – 4 tsp
• Red chili – 5 nos
• Whole black pepper – 5 nos
• Salt – 1 tsp or to taste
• Gingelly oil – 2 tsp
• Hing – 1 tsp

PREPARATION:

• Heat the kadai, dry roast the coriander seed until golden color (until aroma comes) by keeping the flame low. Take it out and let it cool.
• In the same kadai, heat the oil, roast the urad dal, channa dal, red chili and pepper until they turn golden color. Let it cool.
• Grind all the fried items with salt and hing using blender/mixie until it becomes a coarse powder.
• Store it in a dry and air tight container. Keep it in the room temperature. You can use it for long time.
• Enjoy it with hot rice. Mix the rice with gingelly oil. Eat it with papad and morkuzhambu (Buttermilk Sambar) or Raita.